Chicken Stew with Rice

Ingredients:

4 carrots, sliced

4 celery stalks, diced

1/2 onion, diced

1 1/2 pounds baby potatoes, cubed

2 tablespoons butter, melted

1 can (or 14.5 oz) chicken broth

2 chicken breasts

1 can cream of chicken or cream of mushroom soup

1 cup sour cream

1 packet ranch dressing mix or seasonings to taste

1 cup uncooked rice

Directions:

Place the carrots, celery, onion, and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the veggies. Place the chicken breasts on top. In a bowl, mix together the cream of chicken/mushroom soup, sour cream, and ranch mix or seasonings. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.

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